Rae
Drummond, the Pioneer Woman, made Lemon Bread Pudding on her show. It looked and sounded wonderful. But, I had to wonder – could you add
blueberries to it? The answer is YES –
yes, you can! And, it turned out
fantastically. The blueberries were a wonderful addition. And, of course I’m
a sucker for any dessert made with lemons. (If you don't like blueberries, you can leave them out.) This bread pudding is sweet, light and refreshing. I made this for 4th of July to
rave reviews. Serve with fresh whipped
cream and you’ve got an easy, delicious dessert for any time!
Ingredients:
Zest of 2 lemons
Juice of 2
lemons
4 eggs
2 cups half
& half
1 cup sugar
Loaf of Brioche, French bread or Challah
Pint of
fresh blueberries, or slightly more if desired
Directions:
Cut the
bread into cubes and spread onto a sheet pan to dry out a bit.
Zest the
lemons into a mixing bowl. Juice the
lemons and add to the zest. Add the eggs
and half & half; whisk all together.
Add the sugar and mix together.
Butter or
spray the baking dish. Add the cubed
bread. Sprinkle the blueberries in with
the bread ensuring they are evenly distributed throughout. Pour the custard over the bread. Allow to sit for a while to let the bread
soak up the custard.
Preheat oven
to 325°. Bake for 50 minutes.
Serve with
fresh whipped cream and enjoy!
